Chicken Fettuccine Alfredo
Yields
Makes 4 large servings.
Ingredients
2 cups low sodium organic chicken broth
1 pound uncooked fettuccine
2 cups heavy cream
2 tablespoons of butter
4 cloves garlic, very finely minced
2 large egg yolks
¼ cup chopped Italian parsley
2 cups freshly grated Parmigiano-Reggiano
salt and freshly ground black pepper to taste.
Instructions
1. Season the chicken breast with salt and pepper.
2. In a skillet pan coated with light olive oil, brown the chicken breast.
(For this you will have to set your portable induction cooktop to 450F).
3. Add the low sodium chicken broth into the skillet and poach the browned chicken breasts for 5-8min or until done.
4. Remove the chicken breast, place it on a plate and cover with foil.
5. At 450F reduce the chicken broth to 1/2 cup and then lower themperature to 380F
6. Add the heavy cream, butter, and finely minced garlic.
7. Whisk the egg yolks and slowly add it to your sauce.
8. Add the freshly grated Parmigiano-Reggiano.
9. Add salt and black pepper to taste.
10. Slice up the chicken breast to desired thickness.
11. Add the fettuccine into salted water and cook it to al dente.
12. Add the Fettuccine to the alfredo sauce and finally the sliced chicken breast.
13. Add the chopped Italian parsley to garnish.
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